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    You are in: Home / Recipes / Thai Coconut Chicken (With Homemade Coconut Milk) Recipe
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    Thai Coconut Chicken (With Homemade Coconut Milk)

    Thai Coconut Chicken (With Homemade Coconut Milk). Photo by 2Bleu

    1/1 Photo of Thai Coconut Chicken (With Homemade Coconut Milk)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    smellyvegetarian's Note:

    I made this tonight to accompany Thai Coconut Rice. and wow was it yummy! It is from the January 2011 issue of Cooking Light. and I am posting with a few minor tweaks. I only had one can of coconut milk tonight, and as I looked at the two recipes I realized I needed double that. A little internet sleuthing brought me to a way of making coconut milk at home (without buying a whole coconut!) so I thought I would post it here in case others ever need that emergency substitution. PLEASE NOTE: Cook time here does not include marinating time of 2 hours.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For coconut milk:.
    2. 2
      Combine dried coconut and boiling water; let steep 5 minutes.
    3. 3
      Puree in a blender or food processor.
    4. 4
      Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
    5. 5
      Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
    6. 6
      Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.).

    Ratings & Reviews:

    • on April 08, 2011

      45

      I used canned coconut milk as I had some to use up. Also, I used chilis in adobo in lieu of the Asian chili paste. I made chicken and also a batch of shrimp. The flavors are wonderful, but it had a little too much heat for me. I pan fried them in a little EVOO. I would have liked to taste more coconut than heat, but tweaked, it could easily be 5 stars for our family. Thanks for sharing the recipe. (Buddha says "I will" be making this again, lol. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Thai Coconut Chicken (With Homemade Coconut Milk)

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.5
     
    Calories from Fat 363
    64%
    Total Fat 40.3 g
    62%
    Saturated Fat 33.3 g
    166%
    Cholesterol 90.7 mg
    30%
    Sodium 1195.1 mg
    49%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 9.4 g
    37%
    Sugars 5.1 g
    20%
    Protein 36.2 g
    72%

    The following items or measurements are not included:

    thai chili paste

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